- 3 cloves garlic, minced
- 1/2 teaspoon each chopped fresh sage, rosemary and thyme
- 1 teaspoon lemon zest
- 1/4 cup lemon juice
- 1/4 cup olive oil
- Salt and pepper, to taste
- 4 bone-in chicken breasts or thighs
- 1 pound fingerling potatoes, scrubbed
Whisk together garlic, fresh herbs, lemon zest, juice and olive oil. Season to taste with salt and pepper. Set aside half the marinade for serving. Place remaining marinade in a glass dish or sealable plastic bag with chicken. Let rest in the refrigerator for 30 minutes to 1 hour.
Place potatoes in a saucepan, cover with cold, salted water and bring to a boil. Cook until a knife inserted comes out with a little resistance (they will finish cooking on the grill). Drain, cool and slice in half lengthwise.
Heat a grill to medium-high heat. Grill chicken until cooked through (the temperature taken with an instant-read thermometer should be 165° F), 7 to 10 minutes per side, depending on the thickness of the chicken. A few minutes before the chicken is done, place potatoes on the grill, cut-side down. Cook until slightly charred, 2 to 3 minutes. Turn potatoes over and grill an additional 1 to 2 minutes.
Remove chicken and potatoes from the grill. Toss potatoes with remaining marinade and put on a platter; place chicken on top of potatoes.
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